Malpua

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4.50 from 8 votes

About Malpua

Malpua is a beloved Indian dessert with deep cultural roots, celebrated across regions like Bangladesh, Odisha, and West Bengal, especially during festivals. Traditionally, it forms part of the sacred chappan bhog offered to Lord Jagannath in Puri, where it's also a popular street food enjoyed by locals and visitors alike. Each region adds its own twist, from using crushed bananas and coconut to flavoring with cardamom or incorporating fruits like pineapple and mango.
In Bengali, Maithili, and Odia traditions, Malpua is typically made with thickened milk and a touch of flour, while northern variations feature semolina, all-purpose flour, yogurt, and milk. The batter is lovingly rested, then shallow-fried in ghee or oil until golden and crisp, before being soaked in a rich sugar syrup. A festive favorite during Holi and Ramadan, Malpua’s delightful variations and irresistible sweetness make it a cherished treat across the subcontinent.
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Recipe Time & More

Prep Time35 minutes
Cook Time30 minutes
Total Time1 hour 5 minutes
Served AsDesserts
Recipe TasteCrunchySweet
Calories 1064 kcal
Servings 4

Ingredients
 

For Garnish

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Instructions
 

  • First we thickened the milk for batter. Boil milk till half of its consistency like rabri. In a bowl add thickened milk all purpose flour mix well. Add crushed saunf. Make pancakes like consistency batter. If batter is thick add water as needed.
    Malpua - Plattershare - Recipes, food stories and food lovers
  • Keep this batter aside for 15-20 minutes. Meanwhile we will make sugar syrup. In a pan add water and sugar. Mix it well till it dissolves completely. Add Kesar strands. Let it boil till it thick. Now slow the flame..
    Malpua - Plattershare - Recipes, food stories and food lovers
  • Heat a non stick pan or flat pan. Add ghee/oil in centre of pan. Pour one laddle full batter over it. Let Malpua becomes brown and crispy from this side. Flip it and pour 1 tbsp ghee from all sides of Malpua. Let it brown and crispy on medium flame.
    Malpua - Plattershare - Recipes, food stories and food lovers
  • Take it out from pan. make all Malpuas in this way. Keep all Malpuas in sugar syrup one by one for 30 seconds. Flip it and again keep for 30 seconds. Take it out from sugar syrup. Garnish it with sliced almonds and sliced pistachios.
    Malpua - Plattershare - Recipes, food stories and food lovers
  • Garnish all Malpuas with silver vark. Enjoy hot Malpua with chilled rabri or as it is.
    Malpua - Plattershare - Recipes, food stories and food lovers

Recipe Notes

Additional Tips

  • For a Bengali-style malpua, add a few tablespoons of khoya (reduced milk solids) to the batter for extra richness and a melt-in-the-mouth texture.
  • Infuse your sugar syrup with a pinch of saffron and a few crushed green cardamom pods for a fragrant, festive flavor that elevates the final dish.
  • To achieve extra-crispy edges, ensure the batter is slightly thin and fry the malpuas in moderately hot ghee, spooning the batter from a height to create lacy, crunchy borders.
  • If you wish to make a vegan version, substitute dairy milk with coconut milk and use coconut oil for frying; the subtle coconut flavor pairs beautifully with the fennel and cardamom.
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Please appreciate the author by voting!

4.50 from 8 votes

Recipe Nutrition

Calories: 1064kcal | Carbohydrates: 97g | Protein: 28g | Fat: 69g | Polyunsaturated Fat: 20.7g | Monounsaturated Fat: 41.4g | Cholesterol: 3mg | Fiber: 14g | Sugar: 73g

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Shikha Gupta
Shikha Gupta
Articles: 37

8 Comments

  1. Divine….. riot of Flavors that are making me droooooll…We Sindhis make it too, Shikha..
    Urs is looking absolutely delish..
    Good to know more about the Bangla, Oriya cuisine and how this is a common feature between us, no matter the geographic distance..5 stars

4.50 from 8 votes

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